In brief
- Griot is a Haitian dish of pork marinated in citrus juice then fried, crisp on the outside and tender on the inside
- Origin: Haiti, in the Caribbean
- Essential ingredients: pork shoulder, citrus juice, garlic, cloves, thyme, chili
- Festive dish, served on major occasions and on Sundays with the family
Origins and cultural history of Haitian griot
Griot (Haitian Creole: griyo) is among the most popular dishes in Haiti: pork shoulder marinated in citrus juice, braised then fried. Two explanations for its name circulate, with neither settled: a link to the verb griller (to grill), referring to this double cooking, and a link to griots, high-ranking storytellers and musicians in West Africa, the dish having first been reserved for well-off families because of the cost of pork before becoming more widespread.
The fried-meat technique has its roots in West African traditions brought to Saint-Domingue by enslaved Africans in the seventeenth and eighteenth centuries; the citrus and herb marinade then reflects Taíno and European influences specific to Haitian Creole cuisine. Today, griot is prepared as much in home kitchens as in the restaurants of the Haitian diaspora in France.
What are the essential ingredients of Haitian griot
The griot recipe is based on a citrus and spice marinade found largely in African and Caribbean grocery stores, including NKOSI.
- Pork shoulder
- Lime juice and orange juice
- Garlic and onion
- Scotch bonnet chili
- Thyme and cloves
- Beef stock, cube or powder
What to know about Haitian griot
Griot is a festive Haitian dish of pork shoulder marinated with citrus, using lime and orange juice, garlic, onion, scotch bonnet pepper, thyme and cloves. The meat first cooks covered, in its own juices over low heat, then is fried for a few minutes in hot oil, which makes it crispy on the outside and tender inside. It is served on special occasions and on Sundays with the family, with rice and beans.
Frequently asked questions about Haitian griot
Why is Haitian griot cooked in two stages?
The marinated pork is first cooked covered, in its own juices, over low heat until the liquid evaporates and the meat is tender. It is then fried for a few minutes in hot oil, which forms the dish's typical crisp golden crust while keeping the inside tender.
What is Haitian griot traditionally served with?
Griot is served with rice and red beans, fried plantains and pikliz, a pickled cabbage and chili condiment marinated in vinegar that adds acidity and crunch against the richness of the fried meat.
Where to find the ingredients for Haitian griot in France?
NKOSI sells the garlic powder, dried thyme, cloves and beef stock powder for this recipe on nkosiagro.com and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
